Small Batch Classic Cut-Out Sugar Cookies

A small batch of classic cut-out sugar cookies that are soft and tender with balanced sweetness, buttery flavor, and rich vanilla bean paste. The dough rolls easily, cuts cleanly, and bakes without spreading — making each cookie a reliable canvas for royal icing.

Prep Time15

Cook Time12

Chill2

Total Time2 27

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 106kcal

Author: Erin Cernich

Equipment

Hand Mixer
Baking Sheets Lined with Parchment Paper 2
Rolling Pin
Cookie Cutters

Ingredients

Cut-Out Sugar Cookies

6 tablespoons unsalted butter, room temperature
6 tablespoons granulated sugar
1 large egg yolk, room temperature
½ teaspoon vanilla bean paste or extract
1 cup, plus 1 tablespoon all-purpose flour
1 tablespoon cornstarch
¼ teaspoon baking powder
¼ teaspoon salt
2 to 4 teaspoons milk, any kind

Vanilla Marshmallow Royal Icing

1 cup powdered sugar
1 tablespoon marshmallow cream optional
½ teaspoon vanilla bean paste or extract
⅛ teaspoon salt
1 to 2 tablespoons milk, any kind

US Customary - Metric

Instructions

Cut-Out Sugar Cookies

In a medium mixing bowl, add the butter and sugar. Use a hand mixer and beat on medium-high speed until the butter is creamy - at least 3 minutes. Add the egg yolk and vanilla and beat until well combined. Note - See below for using your stand mixer.
6 tablespoons unsalted butter, room temperature, 6 tablespoons granulated sugar, 1 large egg yolk, room temperature, 1/2 teaspoon vanilla bean paste
Sift the flour, corn starch, baking powder, and salt over the top of the butter mixture. Mix on low speed until a crumbly dough starts to form.
1 cup, plus 1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon baking powder
Add the milk 1 teaspoon at a time until a dough ball forms - it will pull away from the sides of the bowl, feel dry yet sticky. Depending on the temperature and humidity, you may need more milk. Note - If you add too much milk, you will need to flour the top of the dough when you roll it out to keep it from sticking to your rolling pin.
2 to 4 teaspoons milk, any kind
Form the dough into a ball with your hands and place it on the parchment paper from one of the prepared baking sheets. Roll the dough to almost 1/4-inch thick. Place back onto the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 2 days. Note - I find I don't need to flour the dough or parchment. However, if your dough is sticking to your rolling pin, lightly flour the top.
Preheat the oven to 350Fdegrees and adjust the oven rack to the middle position.
Remove the baking sheet from the fridge and use a cookie cutter to cut out your shapes. Save the scraps to re-roll. Bake the cookies for 12 to 13 minutes or until the bottom edges start to turn light golden. The longer you bake the cookies, the crisper they will be.
While the first batch of cookies is baking, re-roll the dough scraps onto the second piece of parchment paper, place back onto the baking sheet, and cut out your shapes. Loosely cover and refrigerate until ready to bake - again, for 12 to 13 minutes.
Cool the cookies on the baking sheet(s) set on a wire cooling rack for 10 minutes, then transfer to the rack to cool completely.

Vanilla Marshmallow Royal Icing

Once the cookies are cool, make the icing. In a small mixing bowl, add the powdered sugar and marshmallow cream. Use a hand mixer and beat on low speed until the sugar is moistened - it will be clumpy.
1 cup powdered sugar, 1 tablespoon marshmallow cream
Add the vanilla, salt, and milk, 2 teaspoons at a time, and mix on medium-high speed until a creamy icing develops and reaches your desired consistency. Tip - The marshmallow cream requires more milk/liquid than traditional royal icing. It will make the icing shiny and add flavor. You can opt not to use it; you just won't need as much liquid.
1/2 teaspoon vanilla bean paste, 1/8 teaspoon salt, 1 to 2 tablespoons milk, any kind

Notes

Serving Size - This is a small batch recipe that can be doubled. I recommend 2 egg yolks for a double batch.
Yield - The number of cookies in your batch will depend on how thick you roll out your dough and the size of your cookie cutters.
Corn Starch - I add this to make the cookies lighter and more tender. You can omit it and replace it with a tablespoon of flour.
Dough Consistency - Sugar cookie dough is supposed to be thick, dry, and a little sticky. As you mix it, it will probably be crumbly, which is ok! Add milk a little at a time until a dough ball forms.
Rolling the Dough - I find it is easier to roll the dough on a piece of parchment paper before chilling it. However, you can form the dough into a disc, wrap it, and chill. You will just need to bring it out of the fridge a few minutes before you plan to roll it, so it is easier to roll.
Stand Mixer - You can use your stand mixer, and will have to scrape down the sides of the bowl a few times as the butter will stick. Or, use your standard mixer and attachment with a smaller, 3-quart mixing bowl!
Baking Tip - I prefer baking one baking sheet of cookies at a time. For an even bake, and not worry about rotating baking sheets in the middle of baking.
Crispy Cookie - For a crispier cookie, bake for a couple of extra minutes.
Marshmallow Royal Icing - The icing will set hard, which makes it great for stacking and shipping the cookies.
Storage - Cover and store the cookies at room temperature for up to one week.
Freezing Cookie Dough - The cookie dough can be frozen for up to 3 months. Shape the dough into a disc, wrap in plastic wrap, and place in a freezer bag. Thaw in the refrigerator.
Freezing Baked Cookies - Baked and decorated cookies can be frozen for up to 3 months. Either in a Tupperware or gently placed in a freezer bag. Thaw at room temperature.

Nutrition